Look, I’ve got nothing against turkey—I just wanted to create a Thanksgiving Roast Chicken for people who do. Or, for people who are hosting Thanksgiving for a small family, a cozy party of two, or even for the 20+ crowd that needs a second protein.
I was inspired by the spiced and glazed turkey that Brad and Andy made on Bon Appetit’s YouTube series, Making Perfect. Filmed partially in the test kitchen at Bon Appetit and partially in Brad’s hometown of New Jersey, the two Test Kitchen Editors tried several different turkeys, dry rubs, glazes, and cooking methods until they came up with the best one. The perfect one.
I wasn’t about to mess with the flavors or the cooking method that Brad and Andy literally perfected over the course of several hot days in July. I just wanted to swap out the main ingredient. Turns out, the perfect Thanksgiving turkey can also be the perfect Thanksgiving chicken.
Let’s make Thanksgiving Roast Chicken
Andy and Brad first determined that a dry brine was better than a wet brine for the bird, which is good news for all of us. A dry brine is much easier to work with.